|Flatbread pizza with brussels sprouts, prosciutto, and mozzarella|
Instead of adding sauce to the pizza, we just drizzled some olive oil and freshly ground black pepper. I prepped the brussels sprouts the same way I do my oven roasted brussels sprouts, peeling off some individual leaves so they get nicely browned and become like veggie chips in the oven. I actually roasted the brussels sprouts on their own first to make sure they were fully cooked and crispy. I love flatbread and thin crust pizza for the extra crunch in the crust. Plus, thin crust doesn't fill me up as quickly so I can eat more pieces! I've tried this flatbread recipe several times lately and it's worked out well for pizzas, as an accompaniment to dips, or a snack on its own. Keep in mind that it will not be a chewy, doughy pizza crust but more of a thick cracker.
Olive Oil Flatbread (and Pizza)
1 3/4 cups unbleached all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 cup water
1/3 cup olive oil
- Preheat oven to 450F and place a pizza stone or heavy baking sheet on the middle rack.
- Stir together flour, baking powder, and salt in a medium bowl or mixer bowl.
- Make a well in the center, then add water and oil. With a wooden spoon or dough hook attachment, mix the ingredients on low until a dough forms. Use a spatula to scrape the sides of the bowl and keep the dough together. Knead dough on medium speed for 1-2 minutes.
- Divide dough into 3 pieces. Working with one piece at a time while keeping the remaining dough covered, roll out dough on a sheet of parchment paper into a circle about 1/4 inch thick.
- Lightly brush top with additional olive oil and sprinkle with sea salt. If making pizza, add your pizza ingredients at this time.
- Slide the parchment paper with the flatbread onto the preheated pizza stone or baking sheet. Bake until pale golden and browned in spots and pizza cheese is melted, 8 to 10 minutes. While each flatbread is baking, work on rolling out the dough for your next flatbread or pizza on a new sheet of parchment paper.
- Remove finished flatbread from the oven by sliding out the parchment paper and keeping the pizza stone or baking sheet in the oven for the next batch. Let flatbread or pizza cool on a rack for a few minutes before slicing and eating.